Transcription of COLD HOT - Boka
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COLD HOT - Boka
Executive chef & partner Lee Wolen c h e f d e c u i s i n e T i m B e n a n t e sous chefs Brianna Meyers & Richard GrahamSummer 2018 dinner menuDry Aged Beef Tartare carrots, sorrel, cured egg yolk 18 Heirloom Tomatoes smoked onion buttermilk, amaranth, fava leaves 15 Lightly Smoked Foie Gras roasted plum, pumpkin seed, fennel 18 Scallop Crudo tomato, corn, lemon verbena 18 Marinated Cucumbers sunflower, sesame, black garlic 14 COLDG rilled Spanish Octopus smoked hazelnut, morcilla, melon, cauliflower 18 Roasted Veal Sweetbreads grilled bitter greens, peach, turnip 19 Ricotta Dumplings broccoli, goat gouda, fried garlic 17 HOTB rown Butter Roasted Wild Striped Bass charred cucumber, sorrel, eggplant 37 Colorado Lamb Loin & Neck black garlic, artichoke, olive 41 Olive Oil Poached Halibut zucchini, plums, smoked scallop 38 Roasted Chicken corn, summer beans, black trumpet mushroom 33 Charcoal Grilled Beets black sesame, avocado, feta, licorice 23 Roasted St Canut Porcelet
executive chef & partner Lee Wolen chef de cuisine Brianna Meyers sous chefs Richard Graham & Diego Solano Winter 2019 • dinner menu *Dry Aged Beef Tartare • carrots, sorrel, cured egg yolk • 19 *Marinated Shima Aji Crudo • cucumber, buckwheat, thai basil • 19 Grilled Beet Salad • sunflower, smoked onion, shiso • 14 COLD
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